Ginger Cinnamon Roll Pancakes

Prepare the pancake batter: Mix the plant milk and apple cider vinegar in a jug and let sit for 5 minutes to create vegan buttermilk.

In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.

Add the vanilla extract and oil to the buttermilk, then pour into the dry ingredients. Stir gently until just combined (some lumps are fine).

Make the cinnamon ginger swirl: Stir the cinnamon, light brown sugar, maple syrup, and ginger cordial into the melted butter.

Add 3 tbsp of the pancake mixture and mix until smooth.

Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.

Cook the pancakes: Heat a non-stick pan over medium-low heat and lightly grease with oil.

Pipe a swirl of the cinnamon ginger mixture directly into the pan.

Immediately pour some plain pancake batter over the swirl, covering it completely.

Cook until bubbles form on the surface, then flip and cook for another minute until golden.

Repeat with the remaining batter.

Make the ginger drizzle: Stir together the icing sugar, ginger cordial, and cinnamon until smooth.

Stack the pancakes and drizzle generously with the ginger cinnamon syrup. Serve warm and enjoy!